摘要
近年来,随着人们对健康和环保意识的提高,全球消费者对植物基饮食越来越感兴趣并给予支持。为了制备口感和品质均衡的燕麦发酵乳,研究了不同蛋白质质量分数(1.0%~2.5%)对产品的酸度、流变特性、摩擦特性和感官特性等方面的影响。结果表明,随着蛋白质浓度的提高,燕麦发酵乳的酸度也相应增加。在发酵2 h后,pH值显著下降,酸度大幅度提升,发酵6 h后体系的酸度与蛋白质浓度呈正相关(R^(2)>0.9813)。流变学结果表明,该发酵乳呈现出剪切变稀的假塑性流体特性,且蛋白质浓度越高,表观黏度也越大。摩擦学结果表明,在混合润滑状态下,不同蛋白质浓度样品的摩擦系数随着夹带速度的增加而降低,且黏度越大,摩擦系数越小,具有更好的润滑特性。感官评估结果显示,2.0%蛋白质量分数的发酵乳得到了更高的感官评分。综上所述,通过该研究,可以选择2.0%蛋白质质量分数来制备燕麦发酵乳,所得产品色泽均匀、口感酸甜适中、黏稠度适度,并具有浓郁的燕麦发酵香气。
In recent years,with the increasing awareness of health and environmental protection,global consumers have become more interested in and supportive of plant-based diets.To prepare oat fermented milk with a balanced taste and quality,the effects of different protein concentrations(1.0%-2.5%)on the acidity,rheological properties,tribological properties,and sensory properties of the product were studied.The results indicated that increasing the protein concentration improved the oat fermented milk’s acidity.After 2 hours of fermentation,there was a significant decrease in pH and a substantial increase in acidity of the fermented milk,and the acidity was positively correlated with the protein concentration(R^(2)>0.9813)when the fermentation reached 6 hours.Results from rheological tests reveal that the fermented milk exhibited a pseudo shear-thinning behavior,and the higher concentration of protein,the higher apparent viscosity of the oat fermented milk.Tribological results indicated that under mixed lubrication conditions,the friction coefficient of the fermented milk decreased with increasing of rolling speed.Moreover,a higher viscosity led to lower friction coefficient,implying a better lubrication property.Sensory measurement showed that the highest sensory score was obtained with a protein concentration of 2.0%.In conclusion,results from the present study suggest that the oat-fermented milk can be prepared with a protein concentration of 2.0%,ensuring the product with a uniform color,balanced sweet and sour taste,moderate viscosity,and enrichment of oat fermentation aroma.
作者
何巧艳
李海波
罗小虎
李亚男
冯伟
王涛
张昊
王韧
HE Qiaoyan;LI Haibo;LUO Xiaohu;LI Yanan;FENG Wei;WANG Tao;ZHANG Hao;WANG Ren(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315832,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第14期180-186,共7页
Food and Fermentation Industries
基金
内蒙古自治区科技重大专项(2021ZD0002)。
关键词
燕麦
蛋白质浓度
发酵特性
流变特性
摩擦特性
oats
protein concentrations
fermentation properties
rheological properties
tribological properties
